Best 7 Sprouts Roasted And Marinated Recipes
**Roasted and Marinated Sprouts: A Medley of Flavors to Delight Your Taste Buds**
In a culinary world brimming with delectable dishes, roasted and marinated sprouts stand out as a symphony of flavors. These humble vegetables, often overlooked, undergo a magical transformation when subjected to the heat of a roasting pan and the caress of a flavorful marinade. The result is a symphony of textures and tastes that will tantalize your palate and leave you craving more. Discover the secrets to creating this culinary delight with our comprehensive guide, featuring a diverse collection of recipes that cater to every taste preference. From classic roasted sprouts with garlic and balsamic vinegar to tantalizing honey-glazed sprouts with a hint of spice, our recipes will guide you through the process of elevating this simple vegetable to a culinary masterpiece.
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
BEST BRUSSEL SPROUTS EVER! MARINATED OVERNIGHT!
Provided by My Keto Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a gallon size zip bag combine ingredients.
- Seal bag and toss around until well coated.
- Refrigerate overnight.
- When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes.
ROASTED POTATOES AND BRUSSELS SPROUTS
Five ingredients is all you need for these simple oven roasted potatoes and brussels sprouts flavored with lemon pepper and seasoned salt. This pairs nicely with chicken, pork, or beef.
Provided by Soup Loving Nicole
Categories Roasted Potatoes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
- Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
- Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 326.3 mg
SPROUTS ROASTED AND MARINATED
This recipe was given to me by one of the ladies of the auxiliary firefighters association when my husband was a volunteer firefighter in Michigan for 31 years. Mrs. Mahaffy , a great cook and a diabetic has given me many of her recipe to post in my cookbook.
Provided by Pat Duran
Categories Vegetables
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425^. Cook sprouts in water in a saucepan, just until al dente. Drain well, pat dry and cut in half lengthwise.
- 2. Combine sprouts 3 Tablespoons of the olive oil and sprinkle with salt and pepper. Spread on a sprayed cookie sheet. Roast 15-20 minutes until tender and not too dry. Remove from oven and set aside.
- 3. In a large skillet sauté the shallot,and garlic and remaining olive oil over medium-high heat, until tender. Add balsamic vinegar(or Italian dressing) and cook and stir for about 3 minutes. Stir in remaining ingredients and heat through. Put sprouts in a bowl and pour this mixture over sprouts. Eat while warm or chill several hours and serve chilled. About 13 calories per whole sprout.
EASY MARINATED BRUSSELS SPROUTS
Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.
Provided by Diana S.
Categories Side Dish Vegetables Brussels Sprouts
Time 4h25m
Yield 6
Number Of Ingredients 3
Steps:
- Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
- Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.5 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 1251.6 mg, Sugar 7.8 g
MARINATED BRUSSELS SPROUTS
"This unique relish adds a lively twist to any dinner," assures Marie Hattrup of Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 5
Steps:
- Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
Tips:
- Choose fresh, firm Brussels sprouts: Look for sprouts that are tightly packed and have bright green leaves.
- Trim and clean the sprouts: Remove any wilted or discolored leaves. Cut off the stem end and slice each sprout in half lengthwise.
- Marinate the sprouts: Combine the sprouts with olive oil, balsamic vinegar, salt, pepper, and any other desired seasonings. Let them marinate for at least 30 minutes, or up to overnight.
- Roast the sprouts: Preheat your oven to 400°F (200°C). Spread the marinated sprouts in a single layer on a baking sheet. Roast them for 20-25 minutes, or until they are tender and slightly browned.
- Serve the sprouts: You can serve the roasted Brussels sprouts immediately, or let them cool and then refrigerate them. They can be served as a side dish or as part of a main course.
Conclusion:
Roasted Brussels sprouts are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a good source of fiber, vitamins, and minerals. Roasting the sprouts brings out their natural sweetness and caramelizes them slightly, making them a flavorful addition to any meal. With a variety of marinades and seasonings to choose from, you can easily customize roasted Brussels sprouts to suit your taste. So next time you're looking for a healthy and tasty side dish, give roasted Brussels sprouts a try. You won't be disappointed!
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